Help him graduate to roasts with a remote thermometer. Polder is the biggest brand but there are lots of them on the market -- just make sure to get one with a long cable. It's a little gadgety, but great for peace of mind when putting a $75-plus slab of sirloin or rib roast onto the fire.

Also you might source a really good free-range chicken from a local farmer. For a premium price of maybe four dollars a pound you get flavor and texture that are unmatched at the grocery store.

I agree with John. Even if he already owns one, a second thermometer is still useful for cooking large batches of cue. Any of the Polders with a long remote cable will work, and they start at about $20.

If you really wanna get something cool and have a bigger budget, I suggest a Maverick wireless remote thermometer. It lets you monitor internal temps from 100 feet away, which is nice when the weather outside is nasty.